Archives for May 2015

Admittedly not having much knowledge of Moroccan cuisine, I was excited to recently receive a copy of Mourad: New Moroccan. The author, Mourad Lahlou, came to California from Marrakesh to study economics at San Francisco State University in 1985. With no formal culinary training, he started cooking as a way to recreate the dishes from his…

These Strawberry Cheesecake Streusel Muffins may take a bit of effort and time to create the different layers, but it was a fun morning activity to do with Evan. He loved helping to add each section. Our efforts were rewarded with a delicious strawberry jam-like cheesecake interior and a crisp cinnamon streusel topping. I haven’t…

I took a break from Secret Recipe Club last month, but am back this month with Marinated Goat Cheese! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal…

Gallitos de Papa are Costa Rican Potatoes seasoned with garlic, paprika, salt, and a little sugar. They are best served hot in corn tortillas with salsa, sour cream, and cilantro. This has become a favorite breakfast/lunch recipe when I have a couple of extra potatoes that need to be used. Evan and Chad enjoyed them…

Balaboosta, named after the Yiddish expression for “a perfect housewife”, is a compilation of recipes and personal memories from Einat Admony. The term Balaboosta started as a well-respected title reserved for women who took care of their families and homes. Einat has redefined the word to include anyone who celebrates life and brings joy to others with food and entertaining….

Evan is a huge macaroni and cheese fan, so I love finding new recipes to change things up. This Caprese Macaroni and Cheese has a mozzarella sauce base and is topped with diced tomatoes and freshly chopped basil. Evan wouldn’t touch the basil, but he readily ate a bowl when the tomatoes were mixed in…

Tahinov Hatz is an Armenian bread filled with layers of tahini (sesame paste), sugar, and sometimes cinnamon. These stuffed flatbreads have a slightly crisp and flaky texture with a hint of sweetness. A sizable Armenian population relocated to Lebanon during the Armenian genocide of 1915 in Turkey and brought Tahinov Hatz with them. They became…

Today I am sharing a recipe for Kachumbari Ya Matango, a Tanzanian salad of cucumbers tossed with thinly sliced carrots and a handful of chopped pepper. The vegetables are lightly dressed with salt, cilantro, olive oil, and lemon juice. There are only a few ingredients, but together they create a refreshing salad full of flavor….

The Silver Spoon: Puglia is newest cookbook in the series of regional Italian cooking by Phaidon. It is the third in the series, following Tuscany and Sicily. This most recent installment offers an in-depth view of the cuisine of Puglia and neighboring Basilicata. I am not well-versed in regional Italian cuisine, so this was the…

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Hamburger Month byserving up burgers of all kinds. Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate…